Sopas

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion, finely diced
• 4 whole garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1.5 cups elbow pasta, uncooked
• 1 can (12 oz) evaporated milk
• 1.5 cups frozen mixed vegetables (peas, carrots, corn)
• 2 whole large eggs
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped (optional)

Instructions

1. 1

   Pour 2 tablespoons of extra-virgin olive oil into a large 6-quart pot and set it over medium-high heat. Let it heat for about 1 minute until the oil shimmers — you should smell the warm oil.

2. 2

   Working with about 1 lb of boneless skinless chicken thighs, cut them into bite-sized 1-inch pieces. Add them to the hot oil and cook, stirring occasionally, until the pieces are no longer pink on the outside and are light golden, about 5-7 minutes. You'll hear an active sizzle — this is correct. Don't worry about cooking them through; they'll finish cooking in the broth.

3. 3

   Finely dice 1 medium yellow onion into 1/4-inch pieces and add it to the pot with the chicken. Cook, stirring, for about 3 minutes until the onion becomes translucent and fragrant. You should smell the sweet, cooked onion aroma.

4. 4

   Peel and mince 4 garlic cloves and stir them into the pot. Cook for about 30 seconds, stirring constantly, until the raw garlic smell mellows into something warm and toasty — this is the moment you want to stop.

5. 5

   Pour in 6 cups of low-sodium chicken broth, stirring to scrape up any browned bits stuck to the bottom of the pot — these bits are pure flavor. Bring the broth to a boil over medium-high heat; you'll see large rolling bubbles breaking the surface.

6. 6

   Add 1.5 cups of uncooked elbow pasta directly to the boiling broth. Stir well to separate the strands so they don't clump together. Lower the heat to medium and simmer, stirring occasionally, for about 8-10 minutes until the pasta is nearly tender but still has a slight firmness when you bite it — this is called al dente.

7. 7

   Stir in 1 can (12 oz) of evaporated milk and 1.5 cups of frozen mixed vegetables (peas, carrots, corn). You don't need to thaw the vegetables. Simmer gently for 2-3 minutes until the vegetables are heated through and the broth turns a creamy pale color.

8. 8

   In a small bowl, crack 2 large eggs and whisk them together with a fork until the whites and yolks are combined and lighter in color, about 10-15 seconds. While gently stirring the soup in a circular motion, slowly pour the beaten eggs into the pot in a thin stream — do this over about 10 seconds. The eggs will create delicate ribbons and cook instantly from the heat. Stop stirring after you've added all the egg.

9. 9

   Taste the soup and season with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Stir well and taste again — adjust salt and pepper as needed. The broth should taste savory and cohesive, with no sharp edges.

10. 10

    Ladle the sopas into bowls, making sure each gets a good share of chicken, pasta, and vegetables. If you'd like, top each bowl with 0.5 tablespoon of fresh parsley (it adds a brightness that cuts through the richness). Serve hot.

Tools you’ll need

• 6-quart pot
• cutting board
• chef's knife
• wooden spoon
• small bowl
• fork
• ladle
• spoon

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